Nutrition for Women, Part 2

Diet & Diseases of Lifestyle

by Dale Ames Kline, MS, RD, LD and Mary McMann, MPH, RD

FIT107

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This course is credentialed for:Fitness (10.00 ACSM CECs)

Summary:

What we eat every day is critical to our health, and ensuring an adequate diet is paramount for health and longevity. This course will provide practitioners the tools to accomplish this approach with clients, patients, family and friends; focus on what needs to be in the diet, while including other newly emerging concepts, such as the importance of genetics in determining individual nutritional needs; adipose tissue as an endocrine organ producing regulatory substances; obesity as a chronic inflammatory condition leading to chronic disease; the prevalence of widespread vitamin D deficiency in people living in northern latitudes; the lack of data supporting the value of vitamin, mineral and antioxidant supplements for disease prevention; and the importance of a sensible, balanced diet as the bedrock of good health.

Objectives:

The course will be discontinued on December 31, 2019. Please plan to finish the course by December 30th if you wish to earn credit for it.

The goal of this nutrition for women continuing education course is to explore what women are eating and the types of diets that can meet their needs and decrease their risk for disease. After studying the information presented here, you will be able to:

Explain the relationship of adipose tissue to chronic disease

Discuss the rationale for increasing the Dietary Reference Intake for vitamin D

Explain how leptin may control food intake

Describe the problems associated with weight-loss drugs

List three components of the immune system

Explain how nutritional deficiencies can alter immune function

Define trans, omega-6 and omega-3 fatty acids, and make recommendations for increasing or decreasing them in the diet

Discuss the pros and cons of LDL- and HDL-cholesterol

List three antioxidants, and explain how they work

Identify sources of five phytochemicals, and describe their mechanism of action

List three risk factors for heart disease in women and four dietary strategies for reducing risk

Explain the terms "initiation" and "promotion" as they refer to cancer

Discuss how fat intake, caloric intake and body weight relate to the development of cancer

Identify nutrients that reduce the risk of cancer

Design a diet that meets the nutritional needs of a 40-year-old woman

Course content may take a few minutes to display fully.

Accreditation Information

This course is intended for an interprofessional audience, including dietitians, health educators, and fitness professionals.

Fitness professionals: Take this version of the course to ensure you receive appropriate credit.

For the version accredited or approved for another profession, go to your specific profession at www.continuingeducation.com. If you have a CE Direct login ID and password (generally provided by your employer), please log in as you normally would at cedirect.continuingeducation.com and search for this topic title.

Relias LLC is recognized by the American Council on Exercise as a Continuing Education Specialist (provider #250164). This course is approved for 1.0 ACE CEC. ACE approval for this course expires 12/31/2019.

OnCourse Learning is recognized by the National Strength and Conditioning Association (NSCA) Certification Committee as an approved provider of continuing education (provider #A1074). This course is approved for 0.7 CEU of continuing education for the CSCS & NSCA-CPT.

The American College of Sports Medicine’s Professional Education Committee certifies that Nutrition Dimension meets the criteria for official ACSM Approved Provider status from 2010 to 2013 (provider #681205). ACSM’s Professional Education Committee certifies that OnCourse Learning meets the criteria for official ACSM Approved Provider status from 2013 to December 2019 (provider #730441). This course is approved for 10.0 ACSM CECs. ACSM approved providership of these programs does not imply endorsement of the sponsoring organization’s products/services.